![]() ![]() Correction: Cool potentially hazardous foods from 135☏ to 70☏ within 2 hours and within a total of 6 hours from 135☏ to 41☏. Chicken salad in the walk-in refrigerator is covered and is around 74 F. Chicken salad made almost 2 hours ago (start temp at least 165 F if cooked properly) is still 89 F in the prep unit refrigerator.
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